SC - ham

[Micaylah]

Eeeeuwwww. Memories of my mothers pork pucks...err chops.

M.

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>I agree.....
>Pork should be juicy (as should everything else)....
>That's why I always recommend a good Thermometer....not one of those
>Cheapo "turkey" thermometer..
>It Must be Instant Read.....you can usually get them for under $15 for a
>nice one....
>
>Just more of my 2 pence : )
>
>Jeff
>
>Phil & Susan Troy wrote:
>> 
>> Jeff Botkins wrote:
>> >
>> > Only 137 ??  Wow....
>> > Sorry, I was just going by what I always used when making sausage...
>> > But, then, maybe that's the temp I used to make sure it was fully
>> > cooked....
>> > Can't remember right off.....very early.....need more coffee...  ; )
>> >
>> > Jeff
>> 
>> Pork cooked to, what was it you said, 152 degrees F., is okay for fully
>> cooked. But the recipes that say you need to cook it to 180 or 190 are just,
>> you should excuse the expression, hogwash...I know so many people who are
>> under the impression pork should have no juice, and are very suspicious of it
>> when it does. They've been raised in such terror of a disease that is
>> virtually extinct over most of the world (and it is, admittedly, pretty
>> serious) that they react with revulsion when their meat is properly cooked,
>> not until it is plywood.
>> 
>> Adamantius

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